Hae Bee Hiam Bak Chang


 Hae Bee Hiam Bak Chang - by Lucinda Lau
(Makes about 15-18 Changs depending on size)


1 kilo glutinous rice (soaked for 1/2-1 hour)
500 gms of pork belly
(Remove skin and cut into 15 - 18 pcs)
15- 18 pcs mushrooms
(Soaked)
15-18 pcs cooked chestnuts
3/4 bowl of hae bee hiam
30-36 pcs of bamboo leaves ( soaked and wash)
Some grass strings

Method: Strain the rice and leave aside. Heat up1 tbsp of oil in a wok and fry 1 tsp of minced garlic till brown. Add in the pork and fry till the pork turns pink follow by the mushrooms. Pour 1 tbsp light soya sauce, 1/2 tsp dark soya sauce and continue frying for 2 mins. Dish up the ingredients and pour 2 tbsp of oil into the wok to fry 1 tsp of minced garlic till brown. Add in the rice and the sauce in the fried ingredients and continue to stir well. Measure in 3/4 tbsp of coriander powder, 1 tsp salt, 2tsp sugar and 1/2 tbsp of pepper. Stir well to combine and set aside.

Method of folding:
Take 2 bamboo leaves, smooth side facing in and scoop 1 tbsp of rice. Fill with the fillings and finish by another tbsp of rice. Fold the leaves to seal and tied with a string. Continue with the rest of the rice.
Place change into boiling water and cook the change for 2 and a half hours over medium heat. After 2 and a half hours take out from the water and let the change dripped dry.


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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